Rainbow Stir Fry

Rainbow Stir Fry is a delicious idea for a main course or a side. This beautiful combination of colors makes for the perfect a weeknight meal. Rainbow Stir Fry is a budget friendly option.

Since Rainbow Stir Fry is made with common refrigerator staples, it a great option when you are running low on fresh vegetables. Rainbow Stir Fry reheats well in the microwave so, it is also a great meal to make a big batch for lunch the following day or meal prep for the week.

Rainbow Stir Fry

The ingredients listed are enough to make 5-6 servings.

SUPPLIES

Here are some supplies you’ll need to make Rainbow Stir Fry at home. Lectin Free Wife contains affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you. I appreciate any support that allows me to continue creating content for you.

INGREDIENTS

Here is the goodies you need to make Rainbow Stir Fry.

• 1-2 tbsp ghee

• 1 red onion- diced

• 1/4 purple cabbage- sliced into strips

• 1 large bok choy- chopped (separate the white part and the green)

• 1 small carrot- cut with a vegetable peeler into strips

• iodized sea salt

• pepper

Here is the goodies you need to make Rainbow Stir Fry Sauce.

• 2 tbsp sesame oil

• 2 tbsp olive oil

• 2 tbsp minced ginger

• 1 tbsp minced garlic

• 1-2 tbsp coconut aminos

• 1 tbsp rice vinegar

• 1/4 c lemon juice

• 1/4 tsp iodized sea salt

INSTRUCTIONS

Here is how to make Rainbow Stir Fry at home.

1. Make the sauce.

2. In a large skillet, melt ghee over medium/low heat and add onion. Sauté for 3-5 minutes until onions begin to turn translucent slightly. Use a wooden spoon to stir occasionally.

3. Add the purple cabbage and saute for 3 minutes.

4. Add the crispy white pieces of bok choy to the pan. Sauté for 2-3 minutes. Use a wooden spoon to rotate the mixture from the bottom of the pan to the top.

5. Add the carrots to the skillet and saute for 3-5 minutes, continually rotating the mixture from the bottom of the pan to the top with the wooden spoon.

6. Add the green parts from the bok choy. Move the bok choy around the pan until the leaves begin to wilt and reduce in size.

7. Season with salt and pepper (optional), pour the sauce over the stir-fried vegetables and stir with a wooden spoon.

Here is how to make Rainbow Stir Fry Sauce at home.

1. In a small saucepan, heat sesame and olive oil

2. Add minced ginger and garlic and cook for 2-3 minutes.

3. Whisk in the coconut aminos, rice vinegar, lemon juice, and salt. Bring mixture to a simmer for 3-5 minutes.

4. Carefully transfer the sauce to a high wall cup, suitable for an immersion blender.

5. Blend with an immersion blender until the sauce is uniform and creamy in color. Set aside and make vegetable stir fry.

Here’s the printable recipe…

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Rainbow Stir Fry

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Author: Lectin Free Wife

This tasty Rainbow Stir Fry is an easy weeknight favorite.

Ingredients

For the Rainbow Stir Fry

• 1-2 tbsp ghee
• 1 red onion- diced
• 1/4 purple cabbage- sliced into strips
• 1 large bok choy- chopped (separate the white part and the green)
• 1 small carrot- cut with a vegetable peeler into strips
• iodized sea salt
• pepper

For the Sauce

• 2 tbsp sesame oil
• 2 tbsp olive oil
• 2 tbsp minced ginger
• 1 tbsp minced garlic
• 1-2 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1/4 c lemon juice
• 1/4 tsp iodized sea salt

Instructions

For the Rainbow Stir Fry

1. Make the sauce.
2. In a large skillet, melt ghee over medium/low heat and add onion. Sauté for 3-5 minutes until onions begin to turn translucent slightly. Use a wooden spoon to stir occasionally.
3. Add the purple cabbage and saute for 3 minutes.
4. Add the crispy white pieces of bok choy to the pan. Sauté for 2-3 minutes. Use a wooden spoon to rotate the mixture from the bottom of the pan to the top.
5. Add the carrots to the skillet and saute for 3-5 minutes, continually rotating the mixture from the bottom of the pan to the top with the wooden spoon.
6. Add the green parts from the bok choy. Move the bok choy around the pan until the leaves begin to wilt and reduce in size.
7. Season with salt and pepper (optional), pour the sauce over the stir-fried vegetables and stir with a wooden spoon.

For the Sauce

1. In a small saucepan, heat sesame and olive oil
2. Add minced ginger and garlic and cook for 2-3 minutes.
3. Whisk in the coconut aminos, rice vinegar, lemon juice, and salt. Bring mixture to a simmer for 3-5 minutes.
4. Transfer the sauce to a high wall cup, suitable for an immersion blender.
5. Blend with an immersion blender until the sauce is uniform and creamy in color. Set aside and make vegetable stir fry.

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